Cantillon Brewery

The raspberries are from Serbia and the fruit is blended with lambic that is on average 20 months old, the proportion being
300 g of fruit per litre of beer. Since raspberries are delicate it is necessary to select a lambic that is both mellow and
subtle so that it will be a good match for the fruit. After soaking for two to three months, the lambic has extracted the full
colours, fragrances and flavours of the raspberries. At that point it is blended with one-year-old lambic, which contributes
the sugars necessary for secondary fermentation in the bottle.
We only use fresh fruit and, as is the case for wine, Cantillon beers can be referred to in terms of vintages. Prevailing
weather conditions have a major impact on the ripeness and quality of the fruit, and this is why the taste of the brewery’s
fruit-based beers will differ slightly from one year to the next. (Zitat
Cantillon Brewery)

Lambics produced at Cantillon Brewery are referred to as “young” after one year of ageing and are considered as fully matured
after three years. Young beers contain the natural sugars that are necessary for secondary fermentation in the bottle while beers
that have matured for three years contribute their taste and refined flavours.
Gueuze is the ultimate result of a complex blend of lambics of different ages and with different tastes kept in oak barrels. The
brewer’s main task involves tasting and he or she will have to try around a dozen lambics from different barrels, finally
selecting five or six. It is by this method that gueuze 100% lambic, presenting the typical characteristics of Cantillon Brewery’s
beers, is produced. Each blended batch yields a slightly different gueuze because the natural elements at the heart of the beer
make it impossible to produce a standardised product.
Bottles are positioned horizontally in a cellar and left to rest for an average of one year, this being the time required for
the conversion of the sugars into carbon dioxide (secondary fermentation in the bottle). Saturation of the liquid takes place
slowly and naturally, and when the lambic turns into a foaming beer it is called gueuze. (Zitat
Cantillon Brewery)